Skip to main content

Cart

 

Matcha Swiss Roll

Fiona Uyema
Servings 8 slices

Ingredients
  

  • 4 eggs at room temperature
  • 100 g caster sugar
  • 100 g plain flour
  • 1 tbsp matcha powder

For the filling

  • 250 ml whipped cream for filling

To Decorate, optional

  • 80 g icing sugar
  • 1 tbsp water
  • Handful of roasted nuts roughly chopped

You’ll need

  • Swiss roll tin 10” x 15” or 13” x 9”

Instructions
 

  • Preheat a fan oven to 180ºC.
  • Whisk the eggs and caster sugar in an electric mixer for about 10 minutes until nice and fluffy.
  • Sieve the flour and matcha together a few times to make sure the matcha powder is completely mixed into the flour.
  • Using a large spoon gently fold the sieved flour into the egg and sugar mix.
  • Carefully line a baking tin with greaseproof paper and lightly grease with butter.
  • Pour the batter into the baking tin, using a spatula to gently even it out.
  • Bake in the oven for 10 to 15 minutes or until a skewer/sharp knife inserted comes out clean.
  • Remove from the oven and allow to cool for a few minutes in the baking tin.
  • Turn the cake over onto a clean tea towel, then carefully peel off the greaseproof paper.
  • Roll the cake in the tea towel and allow to cool (this will avoid it breaking later).
  • Unfold the cake when it is cool and spread the whipped cream evenly on the cake.
  • Roll again and decorate as below if you wish. Put in the fridge until ready to eat.

To Decorate, optional

  • Add the water to the icing sugar and stir with a spoon removing any lumps. Add more water if necessary to give a runny (not watery) consistency.
  • Drizzle over the top of the Swiss Roll using a spoon in a zig zag motion. Finally decorate with roasted nuts.
Share Fiona's recipes with your friendsShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Leave a Reply

Recipe Rating